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Tuesday, 21 May 2013

I've always been a huge fan of cartoons and from
my uncle who learnt his English by reading Donald Duck comics first in
Norwegian and then again in English, through to my older brothers who always
had copies of The Beano lying around, it's been a consistent family trait.

Starting with the aforementioned Dundee-based
comic (which has been the subject of a post before) I graduated to the
excellent Tintin series of works, but that's where my interest waned in favour
of books with less illustrations and more words.

However, I've still maintained a love for
graphic art and, of course the odd relaxing cartoon on the telly from
time-to-time.

One of my guilty pleasures in life is to set
the Sky+ box to series link for The Simpsons and, once the working day is over,
to sit back with a nice dram and an episode or two of this now iconic American
show. So, imagine my surprise when I heard that in the latest season (season 24)
one episode, called Whiskey Business, was to feature the down-at-heel local bar
owner, Moe Sizlack landing venture capital investment to sell his own bourbon, Maker's Moe.

Amid the growing craft distillation movement
in the US, we shouldn’t forget those staple bourbons which populate our
backbars and supermarket shelves, so this gives us a nice chance to have
another look at Maker's Mark whisky.

Nose: a bourbon which
doesn’t shout but gets its point across well with few words. Vanilla pods and
oak spices are backed with some subtle honey and red apple, all wrapped in
parma ham.

Palate: soft brown sugars
are mixed again with vanilla pods and some red cherries. There is a hint of
ginger and a mixed dried fruits. Oaky drieness kicks in, but this is, overall,
soft and subtle on the palate.

Finish: Some spices, but not
over powering. Softness again.

Overall: A really great whisky
for mixing or pouring, this is a classic example of a great American bourbon
which has established itself as a go-to brand for all the right reasons.

It's no secret that craft distilling is in a
boom-time in the US and it has reached such a height that even The Simpsons
is featuring it. Quite the accolade for those already set-up and distilling.

Of those making interesting spirits, Chip
Tate at Blacones in Texas has to be right at the top of the tree. From his
crazy creations such as Rumble (a distillation of figs, honey and sugar)
through to his Baby Blue and the 2012 Best In Glass award-winning Texan Single Malt, Chip has now delved into the world of bourbon, making something which we
would describe simply as ‘extraordinary’. We tried a sample at this year’s
Whisky Live...

Palate: As is becoming traditional
with Chip’s offerings, this is stout, strong and robust, with elements of
charred meats, heavy oak and red cherries, yet there is a complexity on the
back of the palate where spices dance around hand-in-hand with those vanilla
pods from the nose, with hearty red berries and cinnamon spices providing a velvety
backdrop.

Finish: Cigar box and
leather with those red berries finishing off and a drying tone of menthol to
end the experience.

Overall: Another great whisky
from Chip Tate. I hope, unlike Moe Sizlack, that Chip maintains his
independence and can play around with ideas and flavours at will. It’s a great
bedrock on which to build a business.

How
unusual be reviewing two American offerings and not have to put an ‘e’ in my
whisky. However, when you pour yourself a dram of the Balcones Straight
Bourbon, you’ll certainly be putting the ‘you’ into flavour...